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Vegetarian Shepherd's Pie
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You won’t miss the meat, or the fat, in this hearty and satisfying low-fat dish.
serves 6

Ingredients

3 cups leftover mashed potatoes
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, finely diced
1 tablespoon water
3/4 cup frozen corn kernels, thawed
1 teaspoon chopped fresh thyme or ½ teaspoon dried
3 tablespoons all-purpose flour
2 cups low sodium vegetable broth
1/4 cup red wine
1 15-ounce can lentils, rinsed and drained
Salt and freshly ground black pepper
Optional: 2 tablespoons Parmesan cheese
 

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Vegetarian Shepherd's Pie
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking oil spray.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, 
carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Stir in corn and thyme, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth and red wine. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes. Season with salt and freshly ground black pepper.
4. Pour mixture into a 2-quart baking dish. Top with the mashed potatoes and parmesan cheese if desired. Bake at 350° for 20 to 25 minutes.

Per serving: 267 calories, 6g fat, 1g sat fat, 39g carbohydrates, 14g protein, 469mg sodium, 10g fiber
 

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